To make the rub, mix the ingredients in a small bowl with a spoon. Preserving the 4:1/2:2 ratio make as much rub as needed to coat both sides of six patties.

Mix a teaspoon of the rub with the mayonnaise and then set the container aside in the refrigerator until the burgers are assembled.

To make the patties, combine hamburger, cilantro, and Jalapenos in a large bowl and mix together well using a wooden spoon to mix with so as to handle the meat as little as possible. Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Sprinkle each patty liberally with the Chipotle sauce and then using a small spoon completely coat with the Aztec rub. Repeat for the second side of each burger.

Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Do not push down on the patty because this will release the juices. Top each patty with a slice of the Pepper jack cheese, cover the grill, and cook for 1 minute longer. Remove the patties from the grill and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread some of the mayonnaise/ Aztec rub mixture on the inside of the top and bottom of the toasted buns (this prevents the juices from the burger from soaking through the bun) and then place the burger within the buns.